Cucumber Feta Salad
This easy cucumber feta salad is a refreshing, crisp summer side featuring crunchy cucumbers, creamy feta, fresh herbs, and a zesty lemon-oregano dressing. Ready in under 15 minutes, it’s perfect for BBQs, picnics, or a healthy, light lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10-15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
- 2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
- 3/4 cup feta cheese, crumbled or cubed
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped (or mint/parsley as substitute)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- Optional: cherry tomatoes, halved
- Optional: Kalamata olives, pitted and sliced
- Optional: cubed avocado
Instructions
- Wash and dry cucumbers. Slice thinly (about 1/8 inch thick). If using regular cucumbers, peel and remove seeds first. Sprinkle slices with 1/2 teaspoon kosher salt and let sit in a colander for 5-10 minutes to draw out excess moisture.
- Thinly slice the red onion. For a milder flavor, soak slices in ice water for 5 minutes, then drain and pat dry.
- Roughly chop the fresh dill (or substitute mint/parsley). Set aside.
- In a small bowl, whisk together olive oil, lemon juice, and dried oregano. Season with black pepper and a pinch of salt if needed.
- After draining, gently pat cucumber slices dry with a clean kitchen towel or paper towel.
- In a large mixing bowl, toss together cucumbers, red onion, and dill. Pour dressing over the top and toss until everything is lightly coated.
- Gently crumble or cube feta cheese over the salad. Fold in carefully to keep the feta in nice chunks. Add any optional ingredients (tomatoes, olives, avocado) if desired.
- Taste and adjust seasoning with more lemon juice, pepper, or salt as needed.
- For best flavor, chill the salad in the fridge for 10-15 minutes before serving.
- Serve in a bowl or on a platter, garnished with extra dill and a drizzle of olive oil.
Notes
For best texture, always salt and drain cucumbers before assembling. Use block feta for creamier, chunkier bites. If prepping ahead, store veggies and dressing separately and toss just before serving. Optional add-ins like cherry tomatoes, olives, or avocado add variety. For a dairy-free version, use vegan feta. Salad is best served cold and keeps in the fridge for up to 2 days.
Nutrition
- Serving Size: About 1 cup (150g) per serving
- Calories: 120
- Sugar: 3
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 7
- Fiber: 2
- Protein: 4
Keywords: cucumber feta salad, summer salad, Mediterranean salad, healthy side, gluten-free salad, easy salad, picnic salad, BBQ side, vegetarian salad, lemon dressing